Banana Coconut Muffins

 I am so proud of these muffins!

I am not a baker by any means, I don't do too well with baking it never seems to turn out right. I got this recipe off a friend of a friends blog, and it was simple, quick ( LESS THAN AN HOUR FROM BEGINNING TO EATING!)  and YUMMY! Everyone in my house ate them as soon as they came out, guess I should have doubled the recipe ;) 

What you'll need: 

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

2 very ripe bananas, mashed (should be right about 3/4 cup)

1 stick (1/2 cup) unsalted butter, melted

2/3 cup sugar

1 large egg

1/2 cup sweetened flaked coconut plus more for tops of muffins

*I added milk to the batter, so that it would be smooth. I don't have a measurement for it I just used my eye. 

Preheat your oven to 375. 

You'll place all ingredients into a mixing bowl, and blend until you have a nice batter, you don't want it to be too thick or too watery so BE CAREFUL when adding the milk. Place into muffin tin, and put coconut shreds on top of batter. Cook for 25-30 minutes until cooked through and coconut is nice and toasty! 

Enjoy!

Original recipe: agirlandhermixerjune.wordpress.com 

Adjustments by me. 

Mexican style kick butt breakfast!

Shrimp, fried egg, jalapeno cheese grits and black beans 

I got this recipe from Haylie on www.realgirlskitchen.com and it was fantastic, albeit hard work to time everything just right. But the hubby and I loved it, there was enough grits left over to save for breakfast the next day ( or lunch!) and it was very filling. Unfortunantely my pictures didn't turn out very pretty for this meal. Therefore, I am posting the recipe, and if you wanna see the pictures, head on over to Real Girls Kitchen ( WHICH IS A FANTASTIC BLOG!) and peek at her great pictures. http://realgirlskitchen.com/2011/09/06/the-breakfast-to-kick-all-other-breakfasts-ass/

What you need:

Shrimp,de-vained and peeled

cilantro

yellow grits (not instant!)

heavy cream (small carton, we just need a splash)

shredded cheddar cheese

chopped jalapeno, I used fresh but you can always use the jar kind

butter

organic low sodium black beans

a mexican seasoning (or make your own! cumin, paprika onion, garlic, salt, cilantro, red pepper, coriander, oregano)

eggs 

salt & pepper

salsa

How to:

Grits:

Boil 3 cups of water, stir in 1 cup of grits, whisk till smooth, reduce heat to low

Stir often while you prepare the rest of the meal. if you need more water, add 1/4 a cup at a time. YOU WILL NEED MORE WATER! 

These will take about 45 minutes to soften

Then add, 1/4 cup heavy cream, 1/4 cup chopped jalapeno, 1 tablespoon of butter, 1 handful of cheddar, 1 tablespoon of salt and 1 tsp of black pepper, stir, cover and let simmer

Black beans:

Pour can in small pot, heat on medium, add mexican seasoning and fresh cilantro 

Shrimp:

Season with your mexican blend, fresh cilantro, salt & pepper, grill on grill pan till they are pink and browned.